Tuesday, August 5, 2014

summer chicken salad sandwiches

In a perfect blogging world, you would have seen these sandwiches well over a month ago. But alas I don't live in that world. Need some proof? Exhibit A. So it's now August[!!] and I'm finally sharing this recipe that is traditionally a part of our family's 4th of July feast. My mom makes these sandwiches as the centerpiece of a quintessential picnic dinner that usually includes pasta salad, fruit salad, lemonade, coffee blonde brownies... Basically the meal is perfection and is always more exciting than any fireworks show.

I decided long ago that this recipe needs to be made more than once a year. I tweaked the ingredients a bit to reduce the fat while still keeping the chicken salad creamy and refreshing. Make the chicken salad ahead and bring all the sandwiches fixings with you on a day trip to the shore or a picnic in the park. Or if your in the midst of the dog days of summer, rest your oven and your air conditioning bill and enjoy this chicken salad as a no-cook dinner.
A few recipe notes:
  • The recipe calls for shredded cooked chicken. I highly suggest poaching your own chicken breast and keeping it in the freezer for stress-free meals like this one. Here's a tutorial for all you poaching newbies. 
  • I sliced and layered the avocado on the sandwiches because I knew we'd be eating the leftovers the next day. I didn't want the chicken salad to turn an icky, exposed-to-air avocado brown. Yuck. But if you plan to eat the chicken salad the same day you make it, then go ahead and mash the avocado and replace half of the Greek yogurt with the avocado. This recipe variation would have a 1/4 c. each of mayo, Greek yogurt, and mashed avocado in the chicken salad.
  • My mom always serves the chicken salad on crossiants. It's perfect for special occasions, but for everyday meals I serve it on homemade wheat challah that's been cut into rolls. Whole wheat sandwich bread is also a great option
Summer Chicken Salad Sandwiches
[recipe adapted from my mom who got it from a Hellmann's]
Makes four sandwiches

2 c. shredded cooked chicken
1/4 c. reduced fat mayo
1/2 c. plain Greek yogurt
1/4  heaping c. chopped scallions
1 tsp. dried dill (or 1 tbsp. fresh dill)
1 tbsp. dijon
1/2 tsp. salt
Pepper, to taste
4 rolls or enough bread for four sandwiches
1 tomato, sliced
1 avocado, sliced (or mashed - see note above)
Handful of romaine lettuce (enough for four sandwiches)

1. Mix the chicken, mayo, yogurt, scallions, dill, dijon, salt, and pepper together.
2. Layer the sandwich fixings and chicken salad on the bread. Don't forget to season the avocado and tomato with salt and pepper.

3. Enjoy!

the creative collection link party button


  1. Looks delicious! And you can never go wrong adding avocado to anything! :)

  2. Yum and yum! I could definitely have a few of these.